Boiled dried tofu

Boiled dried tofu

Introduction:

"Mix and match Sichuan cuisine with northeast raw materials. The quality of dried tofu in Northeast China is excellent, full of strong bean flavor, which is totally incomparable with the thick shutters in Shanghai. Online to see a relatively fresh approach, with boiled meat way to do dry tofu. I've made fish flavored Pleurotus eryngii and Kung Pao potatoes, and this boiled dried tofu is really in line with my style. "

Production steps:

Step 1: put dried tofu in brine and cook for 3 minutes.

Step 2: after supercooling, cut into 1cm strips.

Step 3: clean the lettuce, remove the root and cut it in the middle.

Step 4: ginger slice, garlic slice and minced, onion shred and minced, dry pepper cut into small sections, set aside.

Step 5: put oil in the pot, stir fry pepper, Chinese prickly ash and hemp pepper over low heat, then remove and set aside.

Step 6: put Pixian Douban in the pot, stir fry the red oil slowly, then put ginger slices, garlic slices and scallion shreds, stir fry the fragrance.

Step 7: pour in water (soup is better), add soy sauce, sugar seasoning, if not salty enough, add some salt.

Step 8: bring to a boil, add the lettuce.

Step 9: after blanching the lettuce, remove it immediately and put it in a container.

Step 10: put the dried tofu into the soup and cook for 3 minutes.

Step 11: pour the dried tofu and soup on the lettuce, and put the fried dried pepper, Chinese prickly ash and chopped onion and garlic on the dried tofu. If you like spicy, you can also sprinkle some chili noodles.

Step 12: take another clean pot, burn a little more oil until it smokes, pour it on the dried pepper and minced onion and garlic, and the fragrance will come out. Let's go.

Materials required:

Dried tofu: 300g

Lettuce: 250g

Scallion: right amount

Ginger: right amount

Garlic: right amount

Dry pepper: right amount

Zanthoxylum bungeanum: right amount

Pepper: moderate amount

Hot pepper noodles: right amount

Pixian Douban: moderate

Soy sauce: right amount

Salt: right amount

Sugar: right amount

Oil: right amount

Water: moderate

Note: 1, dry tofu boiled can remove the beany smell. 2. Pixian Douban is salty enough, please put salt carefully. 3. Don't add too much water. I feel it can be even with dried tofu. 4. The last step of the oil to be more, and must be hot enough to stimulate the flavor.

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: medium spicy